Chocolate Mascarpone Pudding Food
CHOCOLATE-ESPRESSO MASCARPONE PUDDINGS
Served in individual cups, these chocolatey puddings are garnished with whipped cream and curls of candied orange peel.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- Whisk yolks and sugar in a large heatproof bowl until pale and creamy, about 1 minute. Set bowl over a pan of simmering water; whisk until an instant-read thermometer registers 160 degrees and mixture is thickened, about 3 minutes.
- Remove from heat; whisk in cocoa, cheese, espresso, vanilla, and salt. Refrigerate in an airtight container until cold, 30 minutes (or up to 2 days).
- Beat cream with an electric mixer until soft peaks form. Top each serving of pudding with whipped cream. Garnish with candied orange peel, if desired.
MASCARPONE AND DARK CHOCOLATE CREAM IN WHITE CHOCOLATE CUPS
Provided by Giada De Laurentiis
Categories dessert
Time 2h50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Line 8 muffin cups with paper liners. Melt the white chocolate in top of double boiler over simmering water, stirring until smooth. Spoon 1 tablespoon melted chocolate into each paper liner. Using a pastry brush, coat the chocolate evenly over the bottom and up the sides of the liners. Freeze until the chocolate is firm, about 30 minutes. Remelt the white chocolate in the bowl. Spoon 1 tablespoon into each cup and brush over the bottom and up the sides, forming a second coat. Freeze until completely set, about 1 hour.
- Melt the bittersweet chocolate in top of a clean double boiler over simmering water, stirring until smooth. At this point, set aside to cool completely.
- Using an electric mixer, beat the cream and sugar in a large bowl until soft peaks form. Set the whipped cream aside.
- Using an electric mixer, beat the mascarpone cheese, melted bittersweet chocolate, orange peel, and vanilla in a large bowl just until smooth and glossy, about 30 seconds (do not overmix). Fold the whipped cream into the chocolate mixture in 2 batches. Transfer the mousse to a pastry bag fitted with a star tip. Pipe the mousse into the white chocolate cups. Sprinkle the white chocolate curls over the mousse and serve immediately, or cover and refrigerate overnight, and then let stand at room temperature 1 hour before serving.
CHOCOLATE MASCARPONE PUDDING
Make and share this Chocolate Mascarpone Pudding recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In a big metal bowl, beat the egg yolks and sugar until light and fluffy.
- Place the bowl over a saucepan, half filled with simmering water, and whisk until "ribbons" form.
- Still whisking, add the vanilla, cocoa, and mascarpone; beat until smooth.
- Slowly add the Marsala, whisking constantly until the mixture thickens.
- Remove form the heat and spoon into pudding bowls, about ½ cup each.
- Chill until set.
- Pipe the whipped cream on top and sprinkle with the nuts.
Nutrition Facts : Calories 128, Fat 6.9, SaturatedFat 1.4, Cholesterol 57.2, Sodium 7.5, Carbohydrate 11.6, Fiber 1.1, Sugar 9, Protein 2.4
EASY FAUX CHOCOLATE MOUSSE
This is a quick recipe that tricks the eyes and the palate in to thinking it's authentic chocolate mousse made with cream and eggs.
Provided by mistressmary
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 1h15m
Yield 4
Number Of Ingredients 4
Steps:
- Mix mascarpone cheese, whipping cream, and vanilla extract in a bowl.
- Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- Fold melted chocolate into the mascarpone cheese mixture.
- Refrigerate until set, 1 to 2 hours.
Nutrition Facts : Calories 319.1 calories, Carbohydrate 7 g, Cholesterol 80.2 mg, Fat 31.9 g, Fiber 0.6 g, Protein 4.6 g, SaturatedFat 17.6 g, Sodium 34.1 mg, Sugar 5.9 g
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